Baked Fruit Salad with Cooling Yogurt Sauce

Ingredients

 

●  2 mangoes, sliced (you can leave skin on if you want)

 

●  1 unpeeled pear, cut into large slices, pit removed

 

●  10 fresh strawberries, whole

 

●  1 cup frozen cherries, sliced in half

 

●  1 orange, peeled and sliced

 

●  2 Japanese persimmons

 

●  2 T sliced almonds

 

●  2 T chia seeds

 

●  1 tsp erythritol

Yogurt sauce ­– optional

 

●  1/2 cup plain fat-­free yogurt

 

●  1/8 tsp turmeric

 

●  a dash cardamon

Directions

Preheat oven to 350°F.

Slice larger fruit and add everything except cherries to a large bowl. Add chia seed and erythritol, and toss.

Pour everything in a small oven­proof dish, and add cherries randomly.

Bake for 15­20 minutes or until the fruit starts looking “cooked”

Meanwhile, mix yogurt, turmeric and cardamon and place in refrigerator to chill.

In a small pan over medium heat brown the almonds for 2­3 minutes, until golden brown.

Remove pan from oven and let cool. Sprinkle almonds on top and pour one teaspoon (or more if you’d like) of the cooling yogurt sauce on each serving.

 

Yield: 1 pan ­

9 Servings

Calories: 140 • Fat: 2g • Sodium: 0mg • Carbohydrate: 33g • Fiber: 6g • Sugar: 25g • Protein: 2g • Net Carbs: 27g